Ingredients :-

• 4 heads chicory
• 25 g ( 1 oz or 2 tablespoon ) butter
• 50 g ( 2 oz ) Emmenthal or Cheddar cheese, sliced
• 250 m1/8 lI oz/1 cup vegetable stock ( or chicken stock )
• 4 slices Parma ham
• 75 g ( 3 oz or 6 tablespoon ) mascarpone cheese
• salt and freshly ground black pepper

Serving Information:-

• Serve for 4pax

Preparation Processes

1. Preheat the oven to 180°C ( 350°F/ Gas 4 ).
2. Grease an ovenproof dish.
3. Trim the heads of chicory and remove the central cores.
4. Melt the butter in a large saucepan and gently saute the chicory over a moderate heat for 4-5 minutes, turning occasionally, until the outer leaves begin to turn transparent.
5. Add the stock and a little seasoning, bring to the boil and then cover and simmer gently for 5-6 minutes until the chicory is almost tender.
6. Remove the chicory using a slotted spoon.
7. Lay out the Parma ham slices and place one piece of chicory on each of the slices.
8. Roll up and place, side by side, in a single layer in the prepared dish.
9. Simmer the stock until it is reduced by about half and then remove from the heat.
10. Stir in the mascarpone and pour the sauce over the chicory.
11. Lay the slices of Emmenthal or Cheddar over the top and bake for about 15 minutes until the top is golden and the sauce is bubbling.
12. Serve while HOT !

Ingredients :-

• 125 g (4 oz) smoked streaky bacon rashers ( rinded and cut into strips )
• 15 g (1 oz) butter
• 300 ml CA pint) dry white wine
• 6 large skinless chicken breasts
• 1 tablespoon plain flour
• 75 ml (3 fl oz) half-fat crème fraiche ( plus extra to serve )
• 175 g (6 oz) oyster mushrooms, thinly sliced ( plus extra to garnish )
• 1 garlic clove ( crushed )
• 1/2 teaspoon chopped rosemary
• rosemary sprigs ( to garnish )
• salt and pepper

Serving Information:-

• Serve for 6 pax
• Preparation time: about 20 minutes.
• Cooking time: about 40 minutes.

Dietary Information :-

• kcal 310
• kJ 1296
• protein 33 g
• fat 15 g
• CHO 4 g

Meal Preparation Processes

1. Fry the strips of bacon gently in a large flameproof casserole, stirring, for about 5 minutes until the fat runs.
2. Add the butter and, when it has melted, add the chicken and sauté over a moderate heat for about 5 minutes until golden on all sides.
3. Sprinkle in the flour and turn the chicken to cover all over.
4. Gradually stir in the wine and bring to the boil, stirring.
5. Add the mushrooms, garlic, crème fraiche, rosemary and plenty of pepper.
6. Stir well, then cover the casserole and simmer gently for 25 minutes or until the chicken is tender when pierced with a skewer or fork ( remember turning and basting it frequently ).
7. Taste the sauce for seasoning.

*Serve each chicken breast sliced and garnished with a sprig of rosemary, an oyster mushroom and some creme fraiche. You’ll simply love the meal !

Ingredients :-

• 2 tablespoons soured cream
• 1 teaspoon tomato purée
• 125-175 g (4-6 oz) smoked salmon
• mixed salad leaves ( to garnish )
• cayenne pepper ( for dusting pepper )

Choux Pastry :-

• 25 g (1 oz) plain flour
• 50 g (2 oz) butter
• 150 ml ( 1/4 pint) water
• 2 eggs ( beaten )
• 25 g (1 oz) wholemeal flour
• 1/4  teaspoon cayenne pepper

Serving Information:-

• Serve for 18 pax ( just nice for guests ! )
• Preparation time: about 20 minutes.
• Cooking time: about 25 minutes.

Dietary Information ( per puff ) :-

• kcal 54
• kJ 223
• protein 3 g
• fat 4 g
• CHO 2 g

Puffs Preparation Process

1. First make the choux pastry.

• Put the butter and water in a saucepan and bring to the boil.
• Remove from the heat and immediately beat in the plain and wholemeal flours and cayenne pepper until the dough leaves the side of the pan.
• Let the mixture cool slightly, then gradually beat in the eggs ( a little at a time ), until the dough mixture is thoroughly blended.

1. Place teaspoonfuls of the dough  on a lightly greased baking sheet, or alternatively pipe the dough, and bake in a preheated oven, with temperature of 200°C (400°F), for about 20 minutes until well risen and firm to touch.
2. Transfer the choux puffs to a wire rack to cool and split them open ( this is to allow the steam to escape ).
3. Meanwhile, combine the soured cream and tomato puree to make a dressing ( Season and to taste with pepper ).
4. Cut the smoked salmon into small strips.
5. Fill each puff with a little dressing, and top with some of the fish.
6. Serve with a dusting of cayenne and garnish with mixed salad leaves.

Enjoy your tea time break !